GRAPEFRUIT CANDY RECIPES
HOW TO MAKE CANDIED GRAPEFRUIT RECIPE - TABLESPOON.COM
It’s easy to make your own sweet, citrusy, candied grapefruit peel.
Provided by The Decorated Cookie
Total Time 4 hours 30 minutes
Prep Time 20 minutes
Yield 24
Number Of Ingredients 2
Steps:
- Quarter grapefruits and remove the fruit, leaving the white pith. Cut each quarter of peel into half-inch strips.
- Place peels in a saucepan and cover them with cold water. Bring water to a boil, let it boil for a minute, drain and repeat for a total of 4 times.
- After the last drain, return peels to saucepan. Sprinkle 1 cup sugar over peels and fill saucepan with just enough water to cover grapefruit. Bring to a simmer and lower heat, keeping it at a gentle, low simmer for 2 hours. After that, a lot of the water will be absorbed and what’s left should be syrupy.
- Line a baking tray with wax or parchment paper and place a wire rack on top. Use a slotted spoon and transfer peel to the rack. Let peel dry 2 to 4 hours.
- When ready to serve, roll peels in additional sugar (about 1/4 to 1/2 cup).
Nutrition Facts : Calories 50 , CarbohydrateContent 12 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 0 mg, SugarContent 12 g, TransFatContent 0 g
GRAPEFRUIT JELLY CANDY RECIPE - FOOD.COM
I love those little grapefruit jelly candies they sell at Fresh Market - but boy, does that get expensive. This recipe was in the latest issue of Woman's Day magazine.
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Cook Time 3 hours
Yield 64 pieces
Number Of Ingredients 6
Steps:
- You'll need a 13 x 9-in. baking pan lined with nonstick foil; let foil extend over ends of pan.
- Remove enough zest from grapefruit to measure 1/4 cup. Juice the grapefruit (you'll need only 1 cup juice).
- Put zest, 1 cup of the sugar and 1/4 cup of the juice in a blender; purée. Pour into a 6-qt saucepan. Stir in remaining 2 1/2 cups sugar and 3/4 cup juice. Stir over medium heat until sugar dissolves and mixture comes to a boil.
- Let boil gently for 4 minutes, stirring occasionally. Stir in butter; boil 3 minutes longer, stirring occasionally. Remove from heat; stir in pectin and food color until incorporated and color is light red. Quickly pour into prepared pan and spread with offset spatula.
- Let stand at room temperature until jelly is firm to the touch, about 2 hours.
- To cut and decorate: Put 1 cup sugar on wax paper or a plate. Lift foil by ends onto cutting board. Cut with 1 1/2" cookie cutter (or into 1 1/4-in. squares). Lift shapes from foil to sugar and turn to coat on all sides. Scraps can be cut into small shapes and sugared, or discarded.
- Storage Tip: Store in airtight containers with wax paper between layers at cool room temperature, or in refrigerator for up to 3 weeks.
Nutrition Facts : Calories 59.5, FatContent 0.2, SaturatedFatContent 0.1, CholesterolContent 0.5, SodiumContent 0, CarbohydrateContent 14.9, FiberContent 0.2, SugarContent 14.6, ProteinContent 0.1
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